Rémoulade Sauce

You can make this sauce up to several days ahead to serve with peeled, boiled shrimp. Leftover sauce will keep in the refrigerator for 2 weeks and is delicious on sandwiches, chicken or crab cakes, or salad.

Ingredients

6 garlic cloves, peeled

3 celery ribs, chopped

1/3 cup white vinegar

1/2 cup egg substitute

1/4 cup ketchup

1/4 cup prepared horseradish

1/4 cup Creole mustard

1/4 cup yellow mustard

2 tablespoons mild paprika

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce (or to taste)

1 teaspoon ground red pepper

1 1/2 cups vegetable oil

6 green onions, sliced

Kosher salt and black pepper to taste

How to Make It

Process first 12 ingredients in a blender or food processor until smooth. With blender running, pour oil in a slow, steady stream until thickened. Stir in green onions, salt, and black pepper; cover and chill until ready to serve.